Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 small acorn squash, halve it lengthwise, scoop out the seeds, and cut into 3/4-inch-thick wedges. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange in a single layer.

2. 2.

   Finely dice 1 small yellow onion and 1 medium carrot; mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer. Cut 1 lemon into wedges.

3. 3.

   Roast the squash for 25–30 minutes, turning once, until browned at the edges and easily pierced with a fork. Cook the soup while the squash roasts.

4. 4.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and carrot and cook for 6–8 minutes, stirring occasionally, until softened. Add the minced garlic and 1 teaspoon ground cumin; stir for 30 seconds.

5. 5.

   Add the rinsed lentils, 1 teaspoon fine sea salt, and 3 1/2 cups water. Bring to a boil, then partially cover and simmer gently for 18–22 minutes, stirring occasionally, until the lentils collapse and the carrot is tender.

6. 6.

   Take the saucepan off the heat and blend the soup until smooth with an immersion blender. If needed, stir in hot water, 2 tablespoons at a time, until pourable but still creamy. Cover to keep warm.

7. 7.

   Melt 1 tablespoon unsalted butter in a small skillet over medium-low heat. Add 1 teaspoon dried mint and 1 teaspoon Aleppo pepper. Stir for 20–30 seconds, just until fragrant, then immediately remove from the heat so the mint does not scorch.

8. 8.

   Ladle the soup into two bowls and swirl the mint–Aleppo butter over the surface. Serve the roasted squash alongside, with the lemon wedges for squeezing over both; scoop the squash flesh away from the skin as you eat.

Want more detail? See the temperature guide.